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Roast Chicken Thighs with Red-Wine Vinaigrette


These simple roasted chicken thighs are a great opportunity to use any leftover red wine from a recently opened bottle.


  • 4 large bone-in chicken thighs, with skin (about 2 pounds)
  • Salt
  • Freshly ground pepper
  • 1/4 cup red wine
  • 1 thyme sprig
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil


  • Preheat the oven to 450°.
  • Season the chicken thighs liberally on all sides with salt and pepper. Rub the chicken with 1 tablespoon of the oil. Roast in the oven, skin-side up, until the chicken is cooked through, about 30 minutes.
  • Meanwhile, to a small saucepan, add the red wine and thyme sprig. Bring to a boil, then simmer until the red wine has reduced by half, about 5 minutes. Transfer to a small bowl and whisk in the remaining 1/4 cup of olive oil. Serve on the side with the roasted chicken thighs.


By: Stock Hocker

***Grabbed from: